Zucchini Fritters with Yogurt-Apricot Sauce

Zucchini Fritters with Yogurt-Apricot Sauce

 

Thanks to Janet (fellow member) for sharing this recipe.  She says it's very tasty.

Serves 4 | PointsPlusTM value per serving: 4

3/4 cup plain fat-free Greek yogurt 

1 tablespoon apricot fruit spread ( I used mango chutney)

1 teaspoon curry powder

 2 medium zucchini

3 scallions, finely chopped 

1 large egg 

1 large egg white

 1/3 cup whole wheat flour

1 teaspoon baking powder

 1/2 teaspoon salt

3 teaspoons canola oil

Stir together yogurt, fruit spread, and curry in small bowl; cover and refrigerate until ready to serve.

Shred zucchini on large holes of box grater into large bowl. Spread zucchini on clean kitchen towel. Roll up and squeeze to remove excess liquid. Return zucchini to bowl. Add scallions, egg, egg white, flour, baking powder, and salt; stire to combine.

Heat 1-1/2 teaspoons of the oil in large nonstick skillet over medium-high heat. Drop batter by heaping teaspoons into skillet to make 6 fritters and cook until browned, 2-2 miutes on each side. Repeat with remaining oil and batter to make a total of 12 fritters, removing skillet from heat and spraying with nonstick spray between batches, if needed. 

Serve fritters with yogurt sauce.

PERSERVING((3fritters+3tablespoonssauce):165g,142Cal,5gTotalFat,1gSatFat,0gTransFat,54mgChol, 486mgSod,17gTotalCarb,6gSugar,3g Fib, 9 g Prot, 87 mg Calc

Source: Weight Watchers “PointsPlus” cookbook. © 2010 Weight Watchers International. All rights reserved.

Beet Cake

An interesting way to use beets.

Recipe printed in the Detroit News last year with credits to "The Vegan Table"

1/2 c. canola oil
1 1/2 c packed dark brown sugar
2 c. pu8reed cooked (boiled or steamed) red beets (about 3 medium -size beets)
1/2 c nondairy semisweet chocolate chips, melted
1 t. vanilla extract
2 c all-purpose flour
2 t. baking powder
1/4 t salt
confectioner's sugar for dusting

Preheat oven to 375 and lightly oil a bundt pan.
In a mixing bowl, cream together oil and brown sugar.  Add beets, melted chocolate chips and vanilla and mix well.
In a separate bowl, combine flour, baking powder and salt.  Add to wet beet mixture and stir until just combined.
Pour into prepared bundt pan and bake for 45 minutes, or until a toothpick inserted near center comes out clean.
Cool in pan 10 min. before removing to a wire rack.  Cool completely.  Before serving, dust with confectioners' sugar and top with blueberries, if desired.
Serves 16.